Masala Toast

Masala Toast, Step by Step

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1. Mix the onion, tomato, chilli, coriander, chaat masala, chilli powder and salt. Leave for 5 minutes and squeeze out the liquid.

   Mark done Start 5 min timer

2. Butter one side of each slice of bread.

   Mark done

3. Toast the bread buttered-side down in a hot frying pan for 1 minute until golden. Flip.

   Mark done Start 1 min timer

4. Pile the topping on the toasted side and toast for 2 minutes more. Cut into triangles.

   Mark done Start 2 min timer

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Notes for Getting It Right

• Squeeze the liquid out of the topping before using.
• Use a hot pan so the bread crisps quickly.
• Add grated cheese on top for a richer version.
• Eat it straight away, as the crispness fades.

Ingredient Swaps

• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

What Goes With Masala Toast

• Masala chai
• Green chutney
• Tomato ketchup
• Fruit

Keeping and Reheating

Best eaten straight away. The topping mix keeps in the fridge for 1 day.

Masala Toast Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.